Pandebono
Pandebono (pan de bono) is a Colombian cheese bread made from cassava starch, eggs, and cheese, sometimes filled with guava paste. It is baked into small round or ring-shaped breads and traditionally served warm with hot chocolate.
Equipo
- Fork (to make the three marks on top)
Ingredientes
- 330 g yuca starch , also known as tapioca starch
- 70 g cornstarch or P.A.N precooked white cornmeal
- 1 tablespoon Nido dry whole milk , optional
- 1 teaspoon baking powder
- 30-60 g sugar , depending on how sweet you want it, you can add more sugar
- ¼ teaspoon kosher salt
- 80 g unsalted butter
- 2 large eggs
- 400 g fresh white cheese, crumbled (preferably hard and dry)
- 50 ml milk or water , as needed
Instrucciones
- Preheat the oven to 400°F (220°C) and line two baking sheets with parchment paper.
- In a large bowl, combine the yuca starch, cornstarch, sugar, and cheese. Mix well.
- Add the eggs and softened butter and mix with clean hands until the dough begins to come together.
- Continue mixing until the dough is smooth and uniform with no lumps. The moisture from the eggs should mostly hydrate the dough.
- If the dough feels too dry, add a very small amount of milk or water, little by little, until the dough becomes smooth and uniform with no lumps.
- Do not add too much liquid. Test the consistency by pressing a small ball of dough in your hands. If it cracks, add a little more milk.
- Divide the dough into portions of about 80 g each. Roll each portion into a rope about 8 inches long.
- Using a fork, gently drag it from one end of the rope to the other to create three light lines, without piercing the dough.
- Then join the ends together to form a ring. Arrange on baking sheets with space between them. Bake for 18 to 20 minutes, until puffed and lightly golden. Serve warm.
Notas
Storage: Pandebonos are best eaten fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
Make Ahead: Shape the dough balls and refrigerate tightly covered for up to 24 hours before baking.
Freezing: Place the shaped dough balls on a baking sheet and freeze until firm. Transfer them to a freezer bag or an airtight container and store for up to 2 months. Bake directly from frozen at 400°F, adding 3–5 extra minutes to the baking time.
Nutrición
Valores nutricionales
Pandebono
Amount per Serving
Calorías
322
% Daily Value*
Grasa
18
g
28
%
Grasa saturada
10
g
63
%
Grasa Transgénica
0.2
g
Grasa polinsaturada
1
g
Grasa monosaturada
4
g
Colesterol
79
mg
26
%
Sodio
317
mg
14
%
Potasio
53
mg
2
%
Carbohidratos
33
g
11
%
Fibra
0.1
g
0
%
Azúcar
3
g
3
%
Proteina
9
g
18
%
Vitamina A
551
IU
11
%
Vitamina C
0.1
mg
0
%
Calcio
268
mg
27
%
Hierro
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
